标准摘要
[中文适用范围]： 本文件定义了一种测试方法，用于检测、鉴定和可能评估软木树皮的外源气味/风味，软木树皮被选为与饮料、非蒸馏酒、起泡酒和起泡酒、酒精和烈酒、啤酒和苹果酒接触的装瓶产品。 本文件适用于： ——所有形式的选择作为装瓶产品的软木树皮； ——软木塞的所有软木成分：颗粒、圆盘、主体和柄； ——所有类型的软木塞，半成品（成型）、半成品（半成品塞子可能经过清洗，可能经过染色和/或涂层）或准备使用（半成品塞子，可能有品牌和表面处理）。 [外文原描述]： This document defines a test method for the detection, qualification and possible assessment of odours/flavours exogenous to cork bark selected as bottling product in contact with beverages, still, sparkling and sparkling wines, alcohols and spirits, beers and ciders. This document is applicable to: — cork bark selected as bottling product in all its forms; — all cork components of cork stoppers: granules, discs, bodies and shanks; — all types of cork stoppers, semi-finished (shaped), semi-finished (semi-finished stoppers possibly washed and possibly colmated and/or coated) or ready for use (semi-finished stoppers, possibly branded and surface treated).
英文名称Cork bark selected as bottling product — Part 1: Sensory evaluation — Methodology for sensory evaluation by soaking